12 VIOLATIONS BEWARE
230 N MAIN ST,
ALACHUA,
FLORIDA - 32615
Bev's Better Burgers Directions And Map
Bev's Better Burgers State License
License Number: SEA1100907 Exp: 06/01/2017
State Health Inspections for Bev's Better Burgers
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 01/28/2015 | Met Inspection Standards During This Visit |
1 | 1 | 1 |
| Violation | Observation | |
| 21-11-4 | Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm | |
| 03B-01-4 | High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 124°F Reheated during this inspection. | |
| 02C-03-4 | Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Swiss American cheese opened on 1/24/15. **Repeat Violation** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 03/18/2014 | Met Inspection Standards During This Visit |
4 | 1 | 4 |
| Violation | Observation | |
| 12B-07-4 | Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. | |
| 38-07-4 | Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above chest freezer and slicer | |
| 02D-01-4 | Basic - Working containers of food removed from original container not identified by common name. Grits **Repeat Violation** | |
| 22-42-4 | High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 150 ppm | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy mix in the mix hopper 56°F stop sale written, manager cleaning machine | |
| 41-02-4 | High Priority - Toxic substance/chemical stored by or with food. Sanitizer | |
| 29-42-4 | High Priority - Vacuum breaker missing at mop sink faucet. | |
| 02C-03-4 | Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Shredded lettuce, nettles sausage |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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